Breakfast

Double Chocolate Espresso Muffins

Name: Double Chocolate Espresso Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 10
Ingredients: 1 1/2 cups all purpose flour (spooned and leveled); 1/2 cup unsweetened cocoa powder (sifted {I use Dutch process}); 3/4 tsp baking soda; 1 tsp baking powder; 1/2 tsp kosher salt; 3 TBSP freshly brewed espresso (cooled slightly); 1 1/2 tsp vanilla extract; 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 cup low-fat buttermilk (room temperature and stirred with a fork); 8 TBSP {1 stick} unsalted butter (melted and slightly cooled); 3/4 cup semisweet or dark chocolate chips, divided (use mini or regular); Confectioner’s sugar for dusting {optional}

A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.

MA

A recipe from

Maria Arnold

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Ingredients

Yields 10 servings

1 1/2 cups all purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder (sifted {I use Dutch process})
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 TBSP freshly brewed espresso (cooled slightly)
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
2 large eggs (room temperature)
1 cup low-fat buttermilk (room temperature and stirred with a fork)
8 TBSP {1 stick} unsalted butter (melted and slightly cooled)
3/4 cup semisweet or dark chocolate chips, divided (use mini or regular)
Confectioner’s sugar for dusting {optional}

Method

14 steps

1
Preheat oven to 425 degrees
2
Line 2 muffin tins with paper liners, spacing muffins out if possible
3
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt
4
In a separate bowl, mix together cooled espresso, vanilla, sugar, eggs and buttermilk
5
Stream the cooled butter in and whisk to combine
6
Add the dry ingredients, stirring with a wooden spoon or spatula until barely combined and a few streaks of flour remain
7
Do not overmix
8
Gently stir in the chocolate chips, setting aside 3-4 TBSP of chocolate chips for the tops of muffins if desired
9
Using an ice cream scoop, divide the batter evenly amongst the muffin cups, filling each to the top
10
Bake for 5 minutes at 425 degrees. Then reduce the temperature to 350 degrees and bake for an additional 10-12 minutes, checking that a toothpick comes out clean before removing from oven
11
For best results, bake 6 muffins per 12 cup muffin pan, leaving space between muffins
12
When done baking, immediately place a few of the remaining chocolate chips on top of each muffin. They will melt as the muffins cool
13
Cool for 5-10 minutes in a draft free area and then remove muffins from pan to cool completely on a wire rack
14
Dust with confectioner’s sugar before serving

From the family

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